Entree: Indonesia – Papua – Kue Bagea (Crisp sago and coconut biscuits traditional to Papua)

Serving Size: 24

Approximate Time

Prep 20 min

Cook 50 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 2 cups (240 g) sago flour
- 1 cup (120 g) all-purpose flour
- 1 cup (80 g) grated fresh coconut or unsweetened desiccated coconut
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 2 tbsp (30 ml) coconut milk
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (1 g) ground nutmeg
- 1 tbsp (15 ml) neutral oil for brushing (optional)

Instructions

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter and sugar until light. Beat in the eggs, coconut milk and vanilla until combined.
3. Stir in the grated coconut. Fold in sago flour, all-purpose flour, salt and nutmeg until a stiff dough forms; the dough should hold together but be slightly crumbly.
4. Turn the dough out onto a lightly floured surface and shape into a log about 2 inches (5 cm) in diameter. Wrap in plastic and refrigerate 30 minutes to firm.
5. Slice the chilled log into 1/2-inch (1.2 cm) rounds and place on the prepared baking sheet, spacing 1 inch (2.5 cm) apart. Flatten each round slightly with the palm of your hand.
6. Bake 20–25 minutes until edges begin to color lightly. Remove from oven and let cool on the sheet for 10 minutes.
7. Reduce oven to 275°F (135°C). Return the cookies to the oven and dry-bake an additional 20–30 minutes, turning once, until they are very dry and crisp to the bite.
8. Remove and cool completely on a rack. If desired, brush lightly with neutral oil and return to the warm oven for 5 minutes to seal the surface. Store in an airtight container; cookies will harden further and keep for 1–2 weeks.